Risotto is a bit of a winter wonder. Gloriously comforting and flavourful and can be the base for pretty much anything or the whole main show. The title isn't entirely accurate as Risotto Milanese usually has saffron in it, but I didnt have any..Doh! So if you have it, put in a pinch (after the wine time).
1 onion, sliced
1 clove of garlic, crushed
100g butter
1 tablespoon of olive oil
ground black pepper
Arborio rice (about 75g per person)
A small glass of dry White Wine
400 ml (ish) Chicken or Veg Stock
25g Parmasan, finely grated
Butternut squash, peeled, deseeded & cut into inch-ish chunks
Method
Put the squash in the oven at 190oC and cook for about an hour or until bronzed and squashable (see what I did there?!). About half an hour in, start on the risotto.
Heat the stock in a saucepan over a medium heat.
Sweat the onion in a little butter and the oil over a medium heat, until translucent. Add in the garlic. Stir. Allow the garlic to colour a little before adding in the rice. Let this fry for a couple of minutes and absorb the oils in the pan.
Add in the wine. Allow this to boil off completely, stirring regularly. Then start adding in the stock, about half a cup at a time. Allow the liquid to boil off almost completely before adding in the next half cupful, stirring regularly.
When the rice is soft, but still with a bit of bite, remove from the heat and sprinkle over the cheese and remaining butter. Cover with a lid and allow it to sit undisturbed for 5 mins.
Remove the squash from the oven.
Chuck in some ground black pepper in with the rice, stir and plate up. Top with leaf, the squash, some crumbled soft goats cheese and the seeds of the squash (these will need washing and toasting under a hot grill - careful though, they will burn quick).
Serves 2. Prep time 10 mins. Cooking time 1 hour.
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